Comments on: Scallops Fresh From the Market…

By: honey

honey — Wed, 09 May 2012 15:42:02 +0000

Hello. I saw in cold storage’s website that they sell half shell scallops (sunmoon/lampirong). I wonder if I can grill that on the half shell with cheese, butter and garlic. Thanks in advance.

By: natie

natie — Wed, 04 Apr 2012 19:23:15 +0000

6 or 7 years ago, Bay-ad(placuna ephippium) was so plentiful in Iloilo, we used to buy them by the sack!! we grill them til the shells open and off the coals they go..Now, we could only buy them from the restaurants–for a high price!! they are delicious.
https://www.conchology.be/?t=68&u=106715&g=bd2b4125aecab83a8c7f60c73e5b7f4c&q=fe14ba385387ab28af11b7a98487ca36

By: Che

Che — Wed, 04 Apr 2012 18:53:57 +0000

Scallops cost about Php3k per kilo here in Abu Dhabi :(
I miss Manila…..

By: bobby

bobby — Wed, 04 Apr 2012 13:06:17 +0000

millet you should try scallops sashimi. this comes from a different type of scallops called kidney scallops. this type sometimes is called bubble gum scallops because they tend to be very chewey when cooked. you will have to pay and arm and a leg for these scallops in a
japanese resto. the shape of the meat is kidney shaped hence the common name kidney
scallops. japanese call them hotategai or tairagai.

By: joyce

joyce — Wed, 04 Apr 2012 02:33:06 +0000

Saw a documentary that these are farmed in Bohol!

By: millet

millet — Wed, 04 Apr 2012 02:10:39 +0000

thanks, bobby! First time to hear “sun and moon” scallops. They would be the “tipay” of Leyte, and closer to the capiz that windows are made of. they’re like two disks sandwiching a bit of meat in between, right? and you’re right, the baked ones in cebu have shells in the traditional compostela scallop shell (like the Shell gasoline logo). makes me realize that our seas must have been teeming with scallops then, that they had to find some use for the shells. Wonder how they cooked them. Am betting on kinilaw! (they do have scallop ceviche in the South Americas!)

By: Thel from Florida

Thel from Florida — Tue, 03 Apr 2012 21:53:03 +0000

We dined at Carrabbas Italian Grill and had the best tasting 3 giant scallops on a bed of delicious orzo. So tender, sooooo delicious, I ordered another serving ($18) to take home. Last week I was in a great big seafood market so I bought some big scallops (7 pcs in a pound for $12). Used my Le creuset and cooked them 4 at a time for 2.5 minutes each side. Turned out so tender and so delicious too. Love, love, love scallops!!

By: bobby

bobby — Tue, 03 Apr 2012 14:10:02 +0000

millet the scallops that are baked and quite popular in bacolod is called the sun and
moon scallop one side is white and one side is brown colored. the scallops that is in MM
picture is a different kind of scallps called in masbate are as tikab-tikab. they tend to
be chewey when over cooked

By: josephine

josephine — Tue, 03 Apr 2012 10:49:21 +0000

The rest of the mussel is called the coral, it is orange – red and quite delicate. Here in France the whole mussel is usually served, especially in the shell. When very fresh they are even eaten raw. Last week I ate a fantastic dish of mussels in a local restaurant ( quite ordinary, but we are on the sea here ) just quickly fried in butter, served with a beautiful slab of still trembling fois gras…it was amazing. And no, artisanal fois gras raised by traditional farmers does not traumatise the animals. Some shops here sell craft items made with the shells, just like in the Phils, mirror frames, lampshades, etc…The shells are associated with Santiago de Compostela because the boat on which St James (Santiago) landed – miraculously – was supposedly covered with them.

By: millet

millet — Tue, 03 Apr 2012 07:50:14 +0000

wow, large ones! how much were they, MM? they are plentiful around the visayas, where local restaurants usually serve them baked in the shell with plenty of margarine and garlic. but it’s rare to see “cleaned” scallops like these (meaning, just the adductor muscle). your recipe sounds delicious, although i probably would have thrown in some chopped chives (sorry, just jubilant over a surfeit of flowering chives in my backyard garden!). wish i could find scallops like these here.